Have you ever heard of risotto alla bolognese? I had not. Or at least I couldn’t remember, because I found it in a cookbook by Biba Caggiano that I’d had for years. It’s not a traditional combination, but it it delicious and the texture of the risotto and the ragù work very well together. I will definitely make this again! When I make ragù alla bolognese, I always make a big batch and freeze most of it for later use. If you already have the ragù and some nice homemade stock, this recipe is relatively quick and easy to prepare.
Ingredients
For 2 servings
120 ml (1/2 cup) bolognese ragù
130 grams (2/3 cup) risotto rice, such as carnaroli
700 ml (3 cups) chicken stock or meat stock
80 ml (1/3 cup) dry white wine
1 small onion, minced
freshly grated parmigiano reggiano
3 Tbsp butter
salt
Preparation
Melt 2 Tbsp of the butter in a wide thick-bottomed pan. Add the onion and sauté over medium heat until it becomes translucent.
Meanwhile, heat up the stock so it is simmering.
Add the rice, and toast the rice over medium heat until it is very hot, about 2 minutes.
Increase the heat to medium high and deglaze with the white wine. Stir until the wine has been absorbed by the rice.
Add a ladle of the hot stock.
Stir until the stock has been absorbed by the rice. Keep adding more stock and stirring until it has been absorbed for about 15 minutes.
Add the ragù, which should be warm so the rice won’t cool off as much.
Stir to incorporate the ragù. Taste whether the rice is done. Continue to add more stock and stirring until the rice is al dente.
Turn off the heat. Add the remaining tablespoon of butter and some freshly grated parmigiano.
Taste and adjust the seasoning with salt. Allow the risotto to rest for a couple of minutes.
Serve on preheated plates, sprinkled with some more freshly grated parmigiano.
Wine pairing
This is great with a light red wine, such as a Bardolino.
Flashback
Most people associate Chicken Ramen with instant noodles in a foam cup. You just need to add boiling water and it’s done. It doesn’t taste bad, but it is very different from chicken ramen from scratch (including the noodles).
Stefan's Gourmet Blog 
Non sò se si mangia a Bologna, ma nel reggiano il riso col ragù è davvero raro. Mi fai scoprire le cose che ho sotto gli occhi! Bravo come sempre. L’avevo già detto?
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Grazie, Simona. Il risotto col ragù non è tradizionale ma è davvero buonissimo e facile da preparare se avessi già il ragù nel freezer…
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Quello non manca mai!
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I’ve also not heard of risotto alla bolognese before, but since I love both risotto and bolognese sauce I can not wait to try your recipe!!
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Hi Meaghan, thanks for visiting and taking the time to leave such a nice message. Let me know how you like it.
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Questo risotto è buonissimo, ma i bolognesi non ti perdoneranno!!
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Temo che tu abbia ragione. Però, Biba Caggiano è da Bologna e lei ha mangiato questo risotto alla trattoria Lo Sterlino a Bologna negli anni 60.
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Ti confesso che io preparo ogni volta il ragù di carne con 2 kg di macinato, quindi poi lo adopero per i rigatoni, le lasagne al forno, le tagliatelle e anche il riso! Non raccontarlo a nessuno però!!
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Secondo me il risotto col ragù è meglio degli spaghetti alla bolognese 😉
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If you visit the US again, try to stop in Sacramento, California, to visit Biba’s restaurant. I’ve never had a less than perfectly meal there and Biba often strolls the dining room chatting with customers. Total class act.
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Hi Bob, I’ve actually already had to pleasure to dine at Biba’s restaurant in 2009, when I made a detour on my way from Phoenix to San Francisco just to be able to eat there. Unfortunately, Biba herself was sick at the time, but I did chat with her husband. It surely was the best Italian meal I’ve ever had in the US.
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What a brilliant idea! Darn you, now I have YET ANOTHER recipe to add to my recipes “to make.” 🙂
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My parents were both from near bologna and this is pretty much how my mother taught me to make it!
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Hi Terry, thanks for this nice message.
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